Total Time: 60 minutes
Mushrooms, kale and smoked Gouda combine in this rich, creamy, earthy risotto.
2 tablespoons olive oil
2 cups diced yellow onion
4 cloves garlic, minced
1/2 pound mushrooms of choice, quartered
1 1/4 cup Arborio rice
2 tablespoons tomato paste
2 teaspoons tamari
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons lemon juice
3 1/2 cups vegetable broth, divided
4-5 cups roughly-chopped kale (1 large bunch)
1/4 pound smoked Gouda cheese, shredded
Preheat oven to 350°F. In a large Dutch oven, heat the olive oil over medium-high heat. Sauté the onions for 5 minutes, add the garlic and mushrooms and sauté until the mushrooms begin to soften. Add rice and stir while sautéing for about 2 minutes. Add tomato paste, tamari, paprika, salt, pepper, lemon juice and 3 cups of the broth and stir to combine. Bring to a boil, stirring occasionally, then cover with a tight lid and place in the oven for 20 minutes. Remove from oven, uncover and return the pan to the stove over medium-low heat. Stir in the kale and another 1/4 cup of broth. Cook for another 5-10 minutes, adding more broth if needed, until the kale is tender, rice is creamy and liquid has been absorbed. Remove from heat and stir in the cheese. Serve warm
Accompany this dish with something simple, crunchy and tart to complement the rich, smoky flavors; try a romaine salad dressed with vinaigrette or steamed green beans tossed with lemon, olive oil and garlic.
329 calories, 21 g. fat, 41 mg. cholesterol, 759 mg. sodium, 32 g. carbohydrate, 4 g. fiber, 6 g. protein
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